Rani Kolhapuri Gur (Jaggery) 500g (17.5oz) ~ Unrefined Cane Sugar, No Color added, Gluten Friendly | Vegan | NON-GMO | No Salt or fillers

good quality

I found this after searching for an alternative to Muscovado sweetener. A trustworthy website said that Jaggery was an alternative. This was 1/3 of the price, so took a chance on it. It tastes more like honey than sugar.The 11-pound chunk was hard as a rock and didn't fit in our microwave. So we disinfected a carpenter's chisel and broke it in half. We then put the pieces separately in the microwave for a minute and a half, broken into 30-second increments to not melt it. Once warmed up, a knife broke it down easily into useable pieces. You could chop it as fine as you need while it is still warm.

Highly DO NOT recommend!It comes as a hard brick that even a hammer has a difficult time trying to break apart!The flavor is weak and not at all like the other types of Jaggery that I have tried.Not returnable due to food safety.

Quality was fine but the price is more compared to the jaggery available in stores.

...this is absolutely delicious. I did a little research on the benefits and they are myriad! Just search for yourself and you will see why this is such a prized ingredient in Ayurvedic healing. I have been breaking a chunk off with a knife and having at the end of meals. I feel like I digest my food better with it than without, it has helped with pms symptoms for me and I feel no blood sugar spike after I consume jaggery, just a nice sense of calm that likely comes from the minerals and slow burning sugar. The taste is sweet without being overpowering and has a slight sour hint, which is either indicative of cane juice or due to the use of lime in the purifying and thickening process. I plan to use this for cooking and for drinking sweet lime in the summer. Absolutely love this and love Ayurveda!

There's nothing I dislike and flavor and taste is very good

👍

I find that I need to microwave this for about 20-30 seconds before going at it with a knife, sawing and chiseling away at it to get some of the sweet sweet sugary goodness. But the effort is worth it. I use this exclusively in my espresso. Sometimes I just take a chunk and eat it by itself. Way better than any other sugar I’ve tried by itself and has such an interesting effect on coffee.